Vegetable Lasagna with Roasted Eggplant Lasagna Noodles

Instructions: 

1. Preheat oven to 400 degrees F. 
2. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 6-8 minutes. Drain and set aside. 
3. Heat olive oil in a large skillet over medium-high heat. Once shimmering, add onion and cook until softened, about 5 minutes. Add garlic and sauté, stirring constantly, until fragrant, about 30 seconds.
4. Add mushrooms, zucchini, squash, and 1 tsp. salt and cook until slightly softened, about 3 minutes. Add spinach and cook until wilted, about 2 minutes. Remove from heat.
5. In a medium bowl, combine basil, ricotta, eggs, garlic powder, black pepper, and reaming 1 tsp. salt.
6. Spread 1/4 cup of tomato sauce in a 9 x 13" baking dish. Add an even layer of lasagna (run the noodles under warm water to separate), then top with 1/3 of the ricotta mixture, spreading out in an even layer. Top with 1/3 of the vegetable mixture. Sprinkle 3/4 cup of the mozzarella. Repeat with the remaining sauce, lasagna, ricotta mixture, vegetables, and mozzarella.
7. Cover baking dish with aluminum foil and place in oven. Bake for 30 minutes, then remove the foil and bake, uncovered, for about another 20 minutes, or until bubbling and lightly browned. Remove the lasagna from the oven and let cool for at least 5 minutes before serving.
8. Divide pasta into serving dishes and garnish with Parmesan. Serve and enjoy!